Chef Gabriella O’Neil, Chef Carly Yezzo, and Chef Samantha Lone can definitely stand the heat in the kitchen, which on June 5th was the Hospitality and Culinary kitchen at Johnson County Community College in Overland Park, Kansas City, site of the 2021 National Jeunes Chefs Rôtisseurs (JCR) Competition, part of The Bailliage of USA’s National Culinary Weekend, held from June 3-6.

Nine culinary professionals judged eight regional winners and one national winner as the young chefs transformed a mystery basket of ingredients into delectable culinary creations for three courses: appetizer, entrée and dessert.

The National Culinary Weekend also had an educational component with three seminars for attendees: a risotto seminar by John Coletta; a wine seminar by Aaron Prater; and a BBQ seminar by Rob Magee. The weekend was an in-person event from start to finish.

The 2020 JCR Competition was cancelled due to the pandemic. It had a domino effect since the winner would normally prepare and practice for one year before competing internationally. Making adjustments, because of COVID-19, the Bailliage will send two representatives to the International Final in September. Paris therefore beckons for Carly Yezzo, the 2019 champion, and Gabriella O’Neil, the winner of this year’s final.

Carly is a graduate of SUNY Delhi in the Culinary Arts Management programme. She is a veteran of competitions, having competed 11 times during her time at SUNY Delhi. She hopes to one day open her own seafood restaurant in Maine or Massachusetts.

Gabriella was a line cook at the award winning Yono’s Restaurant in Albany, New York, working under the tutelage of Chef Yono Purnomo. Chef Yono will mentor Gabriella this summer as she prepares for the international stage. Her winning menu at the 2021 National Final was Soy ginger braised bacon for her appetizer; Duo of seafood (striped bass and shrimp) for her entrée; and stacked Pavlova for her dessert.

Chef Reimund Pitz (Conseiller Culinaire et des Professionnels) and Chef Michael Ty (Vice-Conseiller Culinaire of Las Vegas) organized and administered the national competition, devoting many hours to ensure one took place this year in these unprecedented times. Regional competitions were a challenge because many schools and venues remained closed into the first months of 2021 but a hybrid of in-person and virtual competitions enabled a field of finalists to be selected.

The heat in the kitchen was turned up a couple of notches this year but nothing was too challenging for the young chefs and their Chaîne mentors!

SPONSORS

The Bailliage of USA would like to thank the following sponsors for their support.

Jones Dairy Farm
A seventh generation family-owned and operated business based in Fort Atkinson, Wisconsin, the Jeunes Chef Rôtisseurs Culinary Programme Sponsor has provided immeasurable support to the programme as well as to young chefs around the USA. Philip Jones, owner and president, was in attendance throughout the culinary weekend in Kansas City and was a judge for the competition.

Other sponsors included (in A-Z order):
Champagne Collet
Chef’s Hat
Simplot
Solo Foods, Inc.
Smith & Wollensky
Swiss Education Group

The competition would not have been possible without them.

Based on a detailed report by Judith Stanford Miller published in the June 19 edition of “Cuvée”, the online magazine of the Bailliage of USA